Oooh, homemade Caramel Hostess Cupcake Cake – this brings back such delicious memories! When I was growing up, my grandma would always have a batch of these rich, decadent cakes on hand. There was nothing quite like biting into that soft, fluffy cake with a creamy caramel filling and that signature swirl of frosting on top. The aroma would fill the whole house, and I’d come running to see if she had any extras for me to sneak. Even now, just thinking about it makes my mouth water!
Why This Homemade Caramel Hostess Cupcake Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Homemade Caramel Hostess Cupcake Cake
This homemade version of the Caramel Hostess Cupcake Cake is truly something special. Not only does it capture all the nostalgia of the classic, but it takes the flavors to a whole new level. The key is in the homemade caramel – it’s thick, silky, and so much more flavorful than the store-bought stuff. And the cake itself? Perfectly moist and tender, with just the right amount of sweetness. Trust me, once you try this recipe, it’ll become your go-to for any occasion.
Essential Ingredients You’ll Need
To make this Homemade Caramel Hostess Cupcake Cake, you’ll need a few key ingredients:
- Flour – I use all-purpose flour for a tender, fluffy crumb.
- Sugar – A combination of granulated and brown sugar adds depth of flavor.
- Cocoa powder – For that rich, chocolatey taste.
- Baking powder and baking soda – To give the cake a nice rise.
- Eggs – To provide structure and moisture.
- Milk – For a tender, moist texture.
- Butter – Both in the cake and the frosting, for a luxurious mouthfeel.
- Vanilla extract – Because no good cake is complete without it!
- Caramel sauce – Homemade is best, but you can use store-bought in a pinch.
Step-by-Step Homemade Caramel Hostess Cupcake Cake Instructions
Preparing Your Homemade Caramel Hostess Cupcake Cake
This Homemade Caramel Hostess Cupcake Cake is actually quite straightforward to make, and the end result is so worth it. You’ll need about an hour and a half total, including baking and cooling time. Make sure you have a few basic tools on hand, like a stand mixer, a baking pan, and a piping bag.
1- Start by preheating your oven to 350°F and greasing a 9×13 baking pan. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
2- In a large bowl or a stand mixer, cream together the butter and both sugars until light and fluffy, about 2-3 minutes. Then beat in the eggs one at a time, followed by the vanilla.
3- Alternate adding the dry ingredients and the milk to the wet ingredients, mixing just until combined after each addition. Be careful not to overmix!
4- Pour the batter into your prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
5- Once cooled, use a serrated knife to slice the cake horizontally into two even layers. Spread the homemade caramel sauce evenly over the bottom layer, then carefully place the top layer back on.
6- Finally, frost the top and sides of the Homemade Caramel Hostess Cupcake Cake with your favorite chocolate frosting. Refrigerate for at least 30 minutes before slicing and serving.
Pro Tips for Success
The key to nailing this Homemade Caramel Hostess Cupcake Cake is all in the caramel. Be patient when making it – don’t rush the process, or you might end up with a grainy or burnt sauce. And make sure to let the cake cool completely before assembling, otherwise the frosting might melt right off.
Another pro tip? Use room temperature ingredients for the best texture. Cold eggs and milk can make the batter seize up. And don’t be afraid to get creative with the frosting – a swirl of peanut butter or a sprinkle of sea salt would be amazing!
Serving and Storing Your Homemade Caramel Hostess Cupcake Cake
Perfect Pairings for Homemade Caramel Hostess Cupcake Cake
This Homemade Caramel Hostess Cupcake Cake is the ultimate indulgent dessert, so I like to keep the accompaniments simple. A scoop of vanilla ice cream or a dollop of sweetened whipped cream would be the perfect complement. And for the beverage, I’d recommend a strong cup of coffee or a cold glass of milk – the perfect palette cleanser.
Storage and Make-Ahead Tips
The great thing about this Homemade Caramel Hostess Cupcake Cake is that it holds up really well. Once it’s assembled and frosted, you can store it in the fridge for up to 5 days. Just be sure to cover it tightly with plastic wrap or foil to prevent the frosting from drying out.
You can also make the cake layers and caramel sauce ahead of time. Bake the cake, let it cool completely, then wrap the layers tightly and freeze for up to 3 months. Thaw in the fridge before assembling. And the caramel can be made up to 1 week in advance – just reheat it slightly before using.
Variations and Dietary Adaptations for Homemade Caramel Hostess Cupcake Cake
Creative Homemade Caramel Hostess Cupcake Cake Variations
While the classic Homemade Caramel Hostess Cupcake Cake is pretty much perfection, there are plenty of ways to put your own spin on it. For a fun twist, try swapping out the chocolate cake for a vanilla or yellow cake base. Or fold in some chopped pecans or walnuts to the caramel for extra crunch.
You could also get seasonal by adding a hint of cinnamon or nutmeg to the cake, or using a pumpkin caramel sauce in the fall. And for the frosting, the possibilities are endless – from a rich chocolate ganache to a silky Swiss meringue buttercream.
Making Homemade Caramel Hostess Cupcake Cake Diet-Friendly
Craving that Homemade Caramel Hostess Cupcake Cake flavor but trying to watch your waistline? No problem! There are a few easy swaps you can make to lighten things up.
For the cake, you can use a sugar-free chocolate cake mix and replace the oil with unsweetened applesauce. And instead of regular butter in the frosting, go for a low-fat cream cheese or Greek yogurt-based frosting.
As for the caramel, you can make a healthier version by using a sugar substitute and cutting back on the butter. Just be mindful that the texture and flavor won’t be exactly the same as the full-fat original.
Frequently Asked Questions
Q: Can I use store-bought caramel sauce instead of making it from scratch?
A: Absolutely! While homemade caramel sauce is truly the way to go for maximum flavor, you can definitely use a high-quality store-bought version in a pinch. Just be sure to taste it and adjust the sweetness of the cake batter if needed.
Q: How long does the Homemade Caramel Hostess Cupcake Cake need to bake?
A: The cake itself should bake for 25-30 minutes at 350°F, until a toothpick inserted in the center comes out clean. Keep in mind that oven temperatures can vary, so I’d recommend checking it around 23 minutes to be safe.
Q: Can I make this cake ahead of time?
A: Yes, this Homemade Caramel Hostess Cupcake Cake is a great make-ahead dessert. You can bake the cake layers and make the caramel sauce up to 1 week in advance. Just store them separately in the fridge until you’re ready to assemble.
Q: How many people does this cake serve?
A: This Homemade Caramel Hostess Cupcake Cake recipe is made in a 9×13 baking pan, which will yield about 12-15 generous servings. Feel free to adjust the recipe up or down depending on the size of your crowd.
Q: What if the caramel sauce turns out too thick or too thin?
A: If your homemade caramel sauce is too thick, you can thin it out by stirring in a tablespoon or two of heavy cream or milk. And if it’s too thin, just return it to the stove and cook it for a few more minutes, stirring constantly, until it reaches the desired consistency.
Homemade Caramel Hostess Cupcake Cake
- Total Time: 35
- Yield: 12
Description
Indulge in the irresistible combination of a moist, fluffy cake and rich, creamy caramel frosting with this Homemade Caramel Hostess Cupcake Cake. This recipe delivers a restaurant-quality dessert that’s surprisingly easy to make in just 30 minutes.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup milk
– 1 teaspoon vanilla extract
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– 1/4 cup caramel sauce
Instructions
1. 1. Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
2. 2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3. In a large bowl, beat the 1/2 cup of softened butter until creamy. Add the eggs one at a time, beating well after each addition.
4. 4. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract. Mix until just combined.
5. 5. Pour the batter into the prepared baking pan and smooth the top.
6. 6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. 7. Allow the cake to cool completely.
8. 8. In a large bowl, beat the 1 cup of softened butter until creamy. Gradually add the powdered sugar and caramel sauce, beating until smooth and fluffy.
9. 9. Spread the caramel frosting over the cooled cake.
10. 10. Serve and enjoy!
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
I hope this Homemade Caramel Hostess Cupcake Cake recipe brings back all the nostalgic feels for you, just like it does for me! This decadent, showstopping dessert is the perfect way to satisfy your sweet tooth. Whether you’re making it for a special occasion or just because, I guarantee it’ll become a new family favorite. So what are you waiting for? Preheat that oven and get ready to dive into the most delicious Homemade Caramel Hostess Cupcake Cake ever. Enjoy!
